Gozleme Pastry:
2 1/2 c Plain flour
1/3 c Extra virgin olive oil
3/4 c Water
1/2 ts Salt
Spinach & Feta Filling Option:
10 oz Baby spinach
2 cl Garlic; minced
2 Eggs
1 ts Black pepper
10 oz Soft Danish feta
2 c Mozzarella cheese; shredded
Spiced Lamb Or Beef:
1 tb Olive oil
2 cl Garlic; minced
1 Onion; finely chopped
1 lb Beef or lamb; minced
1 Capsicum; chopped
3 oz Baby spinach
1 1/2 ts Cumin powder
1 ts Paprika
1/2 ts Cayenne
3/4 ts Salt
3/4 ts Pepper
1 tb Water
4 oz Danish feta
Cooking / Serving:
1 tb Olive oil; per gozleme
Lemon wedges
Pastry:
Fit stand mixer with dough hook. Mix for 2-1/2 minutes on medium high
speed 7 until smooth (see video for before & after). (Note 4) Dough
should be a pliable, smooth ball, not sticky. Cover and rest for
20 minutes. Sprinkle work surface with flour. Cut dough into
4 pieces. Roll out into 14x8" rectangles.
Lamb Or Beef Filling:
Heat oil in large skillet over high heat. Cook garlic and onion for
1 minute. Add capsicum, cook for 2 minutes. Add beef and cook until
it changes from pink to brown, breaking it up as you go. Add cumin,
paprika, cayenne (if using), salt, pepper, and water. Cook for
2 minutes. Add spinach, stir until wilted. Cool before using.
Spinach Feta Filling:
Place spinach, garlic, egg, and pepper in a bowl. Scrunch with hands
to reduce volume and make spinach "floppy". Add feta and stir through.
Making Gozleme:
Spread Filling on half the pastry, pushing to the edge. Sprinkle
Lamb/Beef Filling with crumbled feta. Sprinkle Spinach Feta with
mozzarella cheese, if using. Fold other side of pastry over to cover
filling. Press down edges, pressing out excess air pockets trapped
inside as you go. Use water if needed to seal well. Sprinkle flour on
a round pizza paddle (or similar). Slide gozleme onto paddle.
Cooking:
Heat 1-1/2 tb oil in a large skillet over medium high heat. (I
usually get 2 pans going) Slide gozleme into skillet. Cook, lightly
pressing down (including edges), until deep golden and crispy - about
3 minutes. Flip and cook, pressing down lightly, until crispy.
Serving:
Transfer to cutting board. Cut into 6 or 8 pieces. Serve immediately
with lemon wedges, if desired.
Notes:
Danish Feta - a soft feta that is like a cross between greek feta
and goats cheese. Ideal for Gozleme but normal feta totally fine.
Mozzarella cheese - not usually in Gozleme so it's optional.
Storage / reheating: Cooked gozleme should be eaten asap while hot
and crispy! Dough can be kept for 3 to 4 days in fridge
Do not keep filled uncooked gozleme in fridge - inside sweats and
makes underside of dough soggy Best way to keep warm while you keep
cooking is in 250°F oven ON A RACK not on a baking tray (hot gozleme
sweats and underside gets soggy.)
